This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware it’s staining potential!

The potatoes are optional and aren’t usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat.

Ingredients
Serves 4

5-6 medium or large beetroot - raw
1 large or 2 medium onions, peeled
2 large potatoes (optional)
1 litre vegetable stock (or stock cube plus water)
1 lemon
150ml natural yoghurt or creme fraiche
salt & pepper to taste
Method
Beetroot Soup - In Progress

1. Scrub the beetroot. Cut off the stalks. Chop the beetroot finely or grate it.

2. Peel and slice the onion

3. Scrub and chop the potatoes (if using) into 1cm cubes

4. Put the beetroot, onions, potatoes and stock in a large pan and simmer gently for about 1/2 hour, or until all the vegetables are soft.

5. At this stage you have two choices:
* For the more traditional Borscht, strain the soup, discarding the vegetables, and continue using just the liquid

* For a thicker and more filling version, liquidise the soup with the vegetables
6. Add the juice of the lemon and stir well.

7. Mix in the yoghurt or creme fraiche and season with salt & pepper to taste.
8. Traditionally, Borscht is served chilled, but this soup also tastes delicious when warm.

Serve garnished with a swirl of cream / yoghurt and with fresh, chopped chives.